Wisconsin Beer Cheese Soup combines rich German beer and cheeses to make a rich, creamy indulgent soup! Think creamy fondue in soup form! Easy to make and delicious this rich meal is ready in just 30 minutes!
Next time try Slow Cooker Chicken Enchilada Soup.
Why you'll love this recipe
After spending years in Wisconsin there are several things that I learned and grew to love. The Green Bay Packers (of course!), beer brats (yum!!) and cheese. All kinds of cheese!
What do I love about this recipe?
✔️It combines all types of cheeses making a rich, decadent, creamy soup.
✔️Served in a bread bowl? Becomes a simple meal everyone loves!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- German beer - just a bottle! I recommend lager or a stout.
- Gruyere, gouda, sharp cheddar cheese and brie - this is the perfect combination of melty, smokey and tangy cheeses.
- onion, garlic - to build the base of this hearty soup.
- Chicken stock - though you can use vegetable stock, I prefer the flavor when using chicken stock.
- Whole Milk - though you can use heavy cream, this soup is plenty rich just when using milk.
- Worcestershire sauce, tabasco sauce and nutmeg - the perfect combination of flavors.
- butter and olive oil - to sauté the vegetables .
- flour - for thickening the soup.
- salt and pepper to taste
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Melt butter in a large dutch oven over medium heat then add the olive oil & chopped onions sauté.
- Mince the garlic and shred and prepare the cheeses.
- Cook onions, when they are soft, add the garlic and cook for about a minute. Then add in the flour.
- Cook and stir the flour for about two minutes, it will cook thru and turn slightly golden. Then add in the beer and whisk. Add the veggie stock continuing to whisk. The mixture will be creamy and quite thick.
- Add the seasoning and whisk in the milk. Slowly add a handful of cheese at a time, stirring well to combine - you'll have a rich creamy, cheesy fabulous soup!
Equipment
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FAQ's
You know, it's a little muddy! Though this is a Wisconsin staple, Beer and Cheese Soup is a German classic. But the next thing I read is that it originated in Kentucky. So.... here's one thing I do know! It's just delicious!
I use a combination of cheese in this soup. Gruyere, gouda, sharp cheddar cheese and brie. Different cheeses have different flavors and characters.
Yes, this recipe freezes well and will last up to three months well sealed in the freezer. To reheat allow to thaw in the refrigerator and slowly reheat on the stovetop.
Most soft cheeses melt well. Martha Stewart has a list of great melty cheese with ooey-gooey goodness!
Any cheese soup, even broccoli cheese soup will get grainy if it comes to a boil. The excess heat causes the fat to separate and seize turning the texture to gritty or grainy. Basically the mixture has curdled. This can happen with any type of cheese soup.
It's really hard to "fix it" once it has curdled. But the good news is, it is still safe to eat - the texture may not be palatable.
Tips
If your beer cheese soup its bitter there are a few ways to fix it.
- Mix in sour cream or sour cream, that will mellow the flavor.
- Add additional chicken broth.
You can elevate the soup with the toppings - so when you ladle this into the bowl, here are some tasty toppings.
- popcorn
- croutons
- oyster crackers
- caramelized onions
Variations
I recommend you make the recipe first time as written. After that substitute the cheese you prefer and customize!
Gouda is a great melting cheese and helps make the soup ultra creamy. Gruyere is sweet and slightly nutty. As cheddar ages it goes from tangy to a deep rich flavor, that's why I recommend sharp cheddar. Brie is earthy and buttery.
A dash of hot sauce helps balance the richness in this recipe.
A teaspoon of dijon mustard will balance the flavors!
Storage
Refrigerate - allow to cool completely. Seal in an airtight container, refrigerate up to three days.
Freeze - This soup freezes well up to three months.
Reheat - Remove from the freezer and thaw in the refrigerator overnight. Reheat using low heat on the stovetop to avoid curdling the soup.
Related recipes
Cheesy soups are rich and flavorful and my weakness! Broccoli Cheese Soup has always been a family favorite - here are a few more!
Asparagus Soup - Yukon gold potatoes makes this soup super creamy without any added cream!
Sautéed vegetables, rich and creamy this Cheesy Vegetable Soup is as filling as your favorite hearty stew.
Serve with
Served in a soft pretzel bowl, this is amazing! No pretzel bowl, serve some soft homemade pretzels on the side? Absolutely delicious!
This copycat Outback Wedge Salad would be delicious with the stew. And these super yummy Cuban Slider Sandwiches - YUM!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
I recommend you make the recipe first time as written. After that substitute the cheese you prefer and customize!
Some of my favorite cheesy soup recipes!
Beer and Cheese Soup Recipe
Beer and Cheese Soup
Ingredients
- 1 12 oz bottle beer recommend lager or a stout
- 2 cups gruyere shredded
- 2 cups goud shredded
- 2 cups sharp cheddar cheese shredded
- 1 cup brie cheese remove rind and cube
- 1 onion peeled and diced
- 1 clove garlic finely minced
- 1 cup chicken stock
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoon butter
- 2 tablespoon olive oil
- 3 tablespoon flour
- salt and pepper to taste
Instructions
- In a large heavy bottom pot melt the butter over medium heat. When melted, add the olive oil and chopped onions. Saute for about 5 minutes until they just begin to get soft.
- While the onions are cooking, mince the garlic. Shred and prepare all of the cheeses.
- After 5 minutes of cooking the onions, add the minced garlic and cook for about a minute. Then add in the flour. Cook and stir the flour for about two minutes, it will cook thru and turn slightly gold in color.
- Next add in the beer and vegetable stock - stir and cook to combine, the mixture will be creamy and quite thick. Add the Worcestershire and tabasco sauce and about ½ teaspoon of salt & pepper.
- Reduce the heat to medium low and add the milk. Then add the cheese a handful at a time. Whisk to combine between each addition will ensure the soup will be smooth and silky.
- Finishing with a bit of nutmeg over the top and a pinch of paprika or sprinkling of minced parsley if desired.
Notes
Tips to make Beer and Cheese Soup
- Do not bring the soup to a boil as it will curdle.
- Add the cheese one handful at a time, whisking to combine between each addition. so the soup will be smooth and silky.
- To reheat frozen soup, allow it to thaw in the refrigerator and slowly reheat on the stovetop. Do not bring to a boil or the soup could curdle.
